Venthaya keerai (fenugreek greens) kuzhambu recipe

Let see how to cook authentic Tamil recipe Venthaya keerai (fenugreek greens) kuzhambu recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianKuzhambu (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Onion - 1
  2. Tomato - 1
  3. Mustard seed - 1 cup
  4. Curry leaves (optional) - 5
  5. Venthaya keerai (Fenugreek greens) - 2 cup
  6. Tamarind - 1 small lemon size
  7. Hot chili powder - 2 teaspoon (tsp)
  8. Turmeric powder - 1/2 teaspoon (tsp)
  9. Coriander powder - 3 teaspoon (tsp)
  10. Garlic cloves - 8
  11. Oil - 1/4 cup
  12. Fenugreek seeds - 1 teaspoon (tsp)
  13. Salt - to taste

PREPARATION:

  1. Cut onions and tomatoes into a fine pieces.
  2. Soak the tamarind in a cup of water for 20 min. Now take the juice and keep it aside.
  3. Heat oil in a pan, Add mustard seed, curry leaves and Fenugreek seeds and cooking until mustard stop splattering.
  4. Add onions and cook until they turn golden brown. Add tomatoes and cook until oil separates. Add garlic and Venthaya keerai (Fenugreek greens) and cook for 2-3 min.
  5. Add the tamarind water, chili powder, coriander powder, salt and bring to boil. Simmer and cook to the right consistency and serve.

NOTES:




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